Fettucini Alfredo

1 lb. fettucini noodles ($1.14)
2 chicken breasts, sliced ($1.66)
4 Tbsp butter ($.40)
6 Tbsp flour ($.05)
3 cups of milk ($.30)
1/4 cup parmesan cheese ($.25)
1 cup frozen peas ($.44)
2 sweet potatoes ($.99) On sale for $.88/lb this week!

1. In medium saucepan, cook fettucini noodles as directed on package. Drain.
2. In skillet, prepare homemade white sauce. Melt butter and whisk in flour until turns into paste. Whisk in milk and whisk vigorously, until paste dissolves into milk. Whisk for 2-3 minutes, or until sauce begins to thicken. Add 1/4 – 1/2 cup parmesan cheese and whisk until melts into the sauce. Add 1 Tbsp at a time of milk for a thinner sauce or 1 Tbsp at a time of flour for a thicker sauce. Once sauce has thickened, add chicken pieces and cover and cook for 8-10 minutes, or until chicken is no longer pink. Stir frequently.
3. Cook frozen peas according to package directions.
4. Toss cooked fettucini and peas into the skillet with the chicken and white sauce. Stir through.
5. Slit or vent sweet potatoes. Add sweet potatoes to baking dish with ¼ inch of water and cover with foil. Bake sweet potatoes at 350 for 1 hour. Remove and let cool about 10 minutes. Peel skins off of the sweet potato and mash.
6. Serve Fettucini Alfredo with Mashed Sweet Potatoes.

Cost $5.23

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  1. says

    One tip I learned years ago, if you put the frozen peas into the strainer or colander, then drain your just-cooked fettucini into it, the boiling water quick thaws your peas and they’re perfect to go right in. Saves a step and a little extra cooking :)

  2. says

    I am crazy, nuts about fettuccini alfredo, but it always seemed to complicated to make. Or maybe it’s just me, either way I will definitely give it a try this weekend. Here’s hoping I don’t burn down the kitchen!

  3. Heather J says

    I was confused at first because I didn’t think your fettucine alfredo had parmesan, but noted down in the bottom you included it. You’ll probably want to add the parmesan to the ingredient list! ; ) Sounds Great!

    I really enjoy your blog!

  4. says

    i love the recipe for the fettucini. It’s really easy to make and I have always put the cheese in mine. Not normal??? I do think that the potatoes although my favorite potato is a double carb with the pasta. Last week, I made the fettucini and added brocolli, red pepper slices and mushrooms, which I had in the fridge already! I didn’t have to buy a thing and used the same ingredients for a couple of other dishes too.

  5. Charles says

    This is not Fettucini Alfredo. Alfredo is only fettucini, butter and cheese. Try it Rome at Alfredo alla Scrofa.
    6 lb. fettucini
    6 oz. butter – unsalted
    6 oz. Cheese – parmigiano 24 mesi

  6. says

    Very Fast, Very Easy, I loved this, just had for my birthday dinner tonight! Thanks Erin! :)
    Devoted fan since seeing you on Rachael Ray – BTW I got to be on her LA World’s Biggest Cooking Demo Show – SO SO much fan!!! Thanks Erin, you are a blessing!

  7. Stephanie says

    Hi Erin,
    I used this today to make alfredo sauce for a slow-cooker lasagna recipe (it uses alfredo sauce in place of ricotta, etc). But I knew not to waste money on jarred alfredo! Have made this before as a white sauce and alfredo sauce….love it!
    Cooking now, can’t wait to try it in the lasagna :)

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